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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My version of eggplant with tomato sauce and jalapenos Ingredients:
1 medium eggplant, cut into cubes |
1 teaspoon sea salt |
2 tablespoons fresh lemon juice |
1 ounce water |
1 tablespoon olive oil |
1 (8 ounce) can chickpeas (drained) |
1 red bell pepper, cut into pieces |
2 ounces pickled jalapeno pepper juice |
4 -6 pickled jalapeno peppers (sliced) |
1/2 cup low sodium chicken broth |
1/2 cup tomato sauce |
Directions:
1. Peel eggplant if you prefer it without the skin like I do.
2. Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
3. Cut bell pepper into cubes.
4. Saute bell pepper and eggplant in olive oil for a couple minutes.
5. Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
6. Season with sea salt.
7. Allow to reduce down until eggplant is soft and chickpeas are tender.
8. Server Immediately
9. I like mine with some pita bread, yogurt and it's a nice side dish for fish.
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